ODDS ‘N ENDS


ASIAN MARINADE

ASIAN NOODLE CAKE

BBQ SAUCE & DRY RUB

CHINESE SAUCES

COCKTAIL SAUCE

DEEP-FRY BATTERS

DUMPLINGS

EGG NOG

FRIED GREEN TOMATOES

HAMBURGER SAUCE

HARDY GREENS

HERBED CHEESE DIP

HORSERADISH SAUCE

HOT COCOA MIX

HUMMUS DIP

JERKY

KETCHUP

LIVERSWURST

MAYONNAISE

MEXI-DIP

MUSTARD

PASTA

PERFECT BROWN RICE

RICOTTA CHEESE

ROASTED PUMPKIN SEEDS

ROSE HIP CONCENTRATE

SALSA

TARTAR SAUCE

YOGURT

YOGURT SAUCES







ASIAN MARINADE
For chicken, seafood or vegetables


COMBINE IN A BOWL:
½ c. soy sauce
½ c. rice vinegar
1 T. each-sesame and vegetable oil
Juice of one lime
1 T. each-fish sauce, minced garlic, ginger root,
and brown sugar.

Use to marinate fish or meat before grilling. Use as a vegetable stir-fry glaze by adding 3 T. corn starch, then adding to the vegetables just as they are finishing cooking.








ASIAN NOODLE CAKE
COOK fresh or dried pasta (rice noodles, spaghetti) then drain and let cool.

DRIZZLE 1T. Sesame oil on pasta and toss well.

CRACK one large egg on pasta and mix well.

HEAT 2T.vegetable oil in a large fry pan over medium-high heat. When oil is hot swirl it around pan to coat the bottom evenly.

ADD pasta to the fry pan and make a large pattie out of it. Press down with a spatula to make the pasta an even thickness.

REDUCE heat to medium and check occasionally until the pasta has browned. FLIP pasta over carefully and brown the other side. ADD a little more oil, if needed.

CUT into portions, SLIDE each on individual plates and ladle Chop Suey (Stir Fry)on top.

Put out soy sauce, hot chili sauce, chopped fresh cilantro, and toasted sesame seeds as garnishes.











BBQ SAUCE & DRY RUB

PUT IN A QUART JAR OR BOWL and mix well:
1 6oz. can of tomato paste and same amount of water.
¼ c. molasses
2 T. prepared mustard or-1 tsp. dry mustard
1 tsp. prepared horseradish
2 T. olive oil
2 T. brown sugar
1 clove garlic, minced
¼ tsp. Hickory Smoke seasoning
½ tsp. each-hot and Worcestershire sauces
1 tsp. each-salt, pepper, sage, basil, & onion powder


VARIATION:
DRY RUB (Use instead of BBQ Sauce)
(Other spices can be added depending on individual tastes)

MIX TOGETHER: Then rub on the meat before cooking
1 T. chili powder
2 tsp. paprika
1 tsp. each-cumin, salt, onion & garlic powder
½ tsp each-mustard, pepper, thyme, curry









CHINESE SAUCES

HOT MUSTARD SAUCE:
PUT IN A SAUCEPAN; BOIL then let cool:
1 c. vinegar
1 c. sugar
2 T. soy sauce
MIX TOGETHER AND ADD:
1 T. each- cornstarch and dry mustard
ADD: 1 T. grated ginger root

SWEET/SOUR SAUCE:

PUT IN A SAUCEPAN; BOIL then cool:
⅓ c. white or rice vinegar
4 T. brown sugar
1 T. ketchup
1 tsp. soy sauce
ADD and stir to mix:
2 tsp. cornstarch mixed with 3 T. water
1 T. crushed pineapple or juice










COCKTAIL SAUCE
Use as a condiment with Fish‘n Chips

Mix together:
¾ c. tomato sauce
3 T. lemon juice
2 T. prepared horseradish sauce
2 tsp. Worcestershire sauce
1 tsp. grated onion
½ tsp. Tabasco
1 tsp. each-salt, dry mustard
1 T. each-olive oil, minced garlic, brown sugar

Refrigerate when not using.












DEEP-FRY BATTERS

For corn dogs, chilis rellenos, fish, or vegetables. It helps to coat the food to be fried with cornstarch first, it will make the batter stick better.


PUFFY EGG BATTER: Separate 2 eggs. Beat whites until soft peaks form. Beat yolks with 2T flour, 1T water, and ¼ tsp. salt until thick. Fold into the whites.

EGGLESS BATTER: Combine and mix well: ¼ c. each- unbleached flour, corn flour. 1 tsp. baking powder, 1 tsp. salt, ½ tsp. each-garlic & onion powder. ½ c.+- buttermilk. (add a little more buttermilk if it gets too thick).

FOR FRUIT FRITTERS: Apples, bananas...
SIFT together: 1 ⅓ c. unbleached flour, 1 T. sugar,
2 tsp. baking powder, & ½ tsp. salt.
BEAT well then add to dry ingredients: 2 eggs, ⅔ c. milk,
& 1 T. salad oil.













DUMPLINGS

SIFT TOGETHER in a bowl:
1½ c. unbleached flour
2 tsp. each-sugar & baking powder
½ tsp. each-baking soda & salt
WHISK TOGETHER well in a separate bowl:
¾ c. buttermilk
1 large egg
2 T. melted butter
1 T. dried parsley
Make a well in the center of the flour mix and slowly pour in the egg mix, stirring just to combine. Immediately drop by spoonfuls onto simmering stew, leaving a space between each dumpling. COVER and cook for 15-20 minutes or until dumplings are firm to the touch.

VARIATIONS:

SPÄTZLE- (German dumplings) Stir together in a large bowl: 1½ c. flour, ½ tsp. salt, pinch of baking powder and nutmeg. ADD and stir to make a smooth dough: 2 large eggs & ½ c. milk. CUT dough into small pieces over boiling water. BOIL for 4-5 minutes or until they all rise to the surface. DRAIN and toss with 1T. butter, salt & pepper and herbs of your choice. Serve with Sauerkraut and Sausage.













EGG NOG

INTO 2 egg yolks beat well:
⅓ c. sugar
ADD: and stir well
½ tsp. salt
4 c. milk

COOK on medium heat, (don’t boil) stirring constantly until mixture coats the spoon, COOL.

IN A SEPARATE BOWL: Beat until foamy
2 egg whites
GRADUALLY ADD: and beat until soft peaks form
3 T. sugar

ADD the beaten egg white mix to the cooked milk mix.

ADD and stir to mix well
1 tsp. vanilla
Brandy or Rum to taste (optional)

REFIGERATE eggnog at least 3 hours. When ready to serve, put a dollop of whip cream and a sprinkle of nutmeg on top.










FRIED GREEN TOMATOES

CORE 3 large, firm, green tomatoes

SLICE ¾ ″ thick and drain. SEASON with a pinch of salt.

PUT into one bowl: ⅓ c. all- purpose flour

PUT into the second bowl: 2 beaten eggs

PUT into a third bowl:
½ c. cornmeal
2 T. Parmesan cheese
⅛ tsp. each-cayenne and black pepper
¾ tsp. salt

DREDGE tomato slices in flour, then eggs, then seasoned cornmeal.

FRY in ½” of peanut or grape seed oil (375°) about 3 minutes per side or until golden.












HAMBURGER SAUCE

BLEND TOGETHER:
½ c. mayonnaise
¼ c. ketchup
¼ c. prepared mustard
1 T. sweet pickle relish
1 tsp. Worcestershire sauce
1 tsp. prepared horseradish

Refrigerate when not using.













HARDY GREENS
COLLARDS, KALE, MUSTARD, CHARD

IN A LARGE PAN: fry until almost done:
2-3 pieces of bacon, side pork, ham, or pork chops

DRAIN off most of the fat and ADD:
1 onion, chopped
COOK onions until caramelized.

ADD:
1 ½ c. water or chicken stock
1 clove garlic, minced
1 large carrot, peeled and sliced in rounds
½ -1 lb. of greens, chopped coarsely

COVER and simmer greens slowly for about 30 minutes; adding liquid if needed. Stir greens once in awhile and take a taste to check for doneness. Greens are done when the rib of the leaf is soft.

Season to taste with salt and pepper.









HERBED CHEESE DIP
Use on toast or crackers

BLEND TOGETHER:
1 8oz. package of Cream Cheese
1 c. low fat cottage or Ricotta cheese
½ c. Monterrey Jack cheese –shredded
¼ c. each-fresh parsley and chives-diced
1 clove garlic- minced
Salt and pepper to taste

Refrigerate when not using.













HORSERADISH SAUCE

WASH AND PEEL enough horseradish root to make 2 cups

CUT cleaned root into ½ ″ pieces.

PUT IN BLENDER WITH ROOT:
1 c. white vinegar
1 tsp. salt
½ c. water

BLEND until sauce is nice and smooth. Stop blender frequently and stir root with a wooden spoon to distribute sauce evenly. Add more vinegar, if needed. (Or water for less pungency)

BEWARE of getting your face too close to the blender when you take the cover off to stir contents or add liquid.

You can also add: Mayonnaise, mustard, or ketchup to flavor it as you like.











HOT COCOA MIX

PUT INTO A BLENDER:
3 c. instant nonfat dry milk
2 c. semi-sweet chocolate chips (or any flavor chip of your choice)
BLEND on low speed until everything is ground fine.
STIR in 1½ c. miniature marshmallows (optional)
Enough for 12-15 servings.
STORE in an airtight glass container.

TO RECONSTITUTE FOR EACH SERVING:
PUT ⅓ c. (3T) mix into a mug. ADD ¾ c. boiling water and stir until well combined.


VARIATIONS: Add any of these to the basic mix:

MALTED MIX: Substitute 1½ c. malted milk powder for dry milk.

MOCHA MIX: ADD ½ c. instant coffee powder.

SUBSTITUTE ½ c. cocoa powder for chips, ADD ¾ c. sugar, ½ c. powdered non-dairy creamer, & a dash of salt.










HUMMUS DIP


PUT IN A BLENDER:
2-15oz. cans of Garbanzo beans
1 c. garbanzo bean water or plain water
6 T. Tahini (sesame paste)
1 tsp. each-cumin, paprika, salt
1 T. each-fresh cilantro and parsley, chopped
2 T. olive oil
3-4 garlic cloves, chopped
4 T. freshly squeezed lime or lemon juice
¼ tsp. cayenne pepper

SERVE with pita bread cut into wedges or fresh sliced vegetables or Jicama that has been marinated in lime juice.

REFRIGERATE when not using.









JERKY

Buy a cut of beef such as a London Broil, Chuck roast. Aprox. 3 lbs. Look for a lean cut with little or no fat streaks.

CUT 1/4" thick on the cross grain.

PUT beef in large glass bowl with MARINADE:
4 T. soy sauce
4 t. worcestershire sauce
1 T. tomato sauce
1 T. grated fresh ginger
1 T. curry powder
1 T. chipotle tobasco sauce
1 t. grated fresh horseradish (or sauce)
1/4 t. liquid smoke
1/3 c. dried papaya
2 cloves fresh garlic, minced
Stir marinade into meat real well to coat every piece. Cover and put in the refrigerator overnight.

Spread each piece of meat out on trays to go into your dehydrator or oven. 3 lbs will "jerk" in about 6 hours. Take jerky out of dryer, let cool, then put in a plastic bag in the refigerator. Jerky should be done throughout and be chewy.













KETCHUP

PUT INTO AN 8 QT. COOKER:
15-17 medium sized tomatoes (washed)
COOK tomatoes until skins come off. Take off heat, put tomatoes through a food mill and return pulp to the cooker.
ADD: then boil, & stir until sauce volume is half of the original.
1 onion-chopped
2-3 basil leaves, chopped
1 c. granulated sugar
IN A SEPARATE PAN SIMMER for about 30 minutes:
1 c. white vinegar
1-3” piece of stick cinnamon
1 large clove garlic, minced
½ tsp. whole cloves
ADD to reduced tomato sauce & MIX WELL:
The spiced vinegar mix (take out the whole spices)
1 tsp.-each, celery seed, dry mustard, turmeric, prepared horseradish, & paprika
4 tsp. salt (or to taste)
4 T. fresh lime juice
2 T. prepared mustard
Dash of cayenne pepper
BOIL RAPIDLY, stirring constantly, until ketchup thickens.

Put in sterilized pint jars and can in a boiling water bath for 10 minutes.
Store in a cool, dark place. Refrigerate after opening.









LIVERSWURST

BOIL until soft in just enough water to cover:
1 lb. chicken livers

DRAIN liquid and cool livers. (Save liquid for rice water)

PUT livers into a meat grinder or blender and grind.

SEASON with and mix well:
½ c. mayonnaise
¼ c. prepared mustard
1 T. prepared horseradish sauce
1 tsp. each-salt, pepper, Worcestershire sauce
1T. each-onion & garlic powder
¼ tsp. hot sauce

PUT into a covered dish and refrigerate. Let the mix mellow for a few days to absorb all the seasonings.

Keep it refrigerated when not using.









MAYONNAISE
Makes about 1¼ cups

PUT INTO A BLENDER: and blend until mixed
1 large egg
¾ tsp. salt
½ tsp. dry mustard
¼ tsp. paprika
2 T. cider vinegar or lemon juice
1 tsp. honey
¼ c. canola oil (or other light vegetable oil)

ADD by pouring in a thin stream:
¾ c. canola oil (or other vegetable oil)

STOP AND SCRAPE the sides of the blender with a rubber spatula. Turn off blender when consistency is nice and creamy.

Store mayonnaise in the refrigerator.










MEXI-DIP

MIX together and put in the bottom of a 9” pie plate:
1-16oz. can refried beans
1 tsp. each –chili powder, cumin, oregano, paprika, garlic & onion powder.
¼ tsp. cayenne powder

LAYER on top of beans:
1 c. sour cream
1 c. salsa
1 c. lettuce, shredded
1 c. cheddar or jack cheese, shredded
½ c. green onions, chopped
2 T. black olives, sliced

COVER and refrigerate until ready to use.

SERVE with tortilla chips or crackers.













MUSTARD

BASIC MUSTARD: Makes about 2-3 cups

PUT IN A glass or ceramic bowl: Let soak for 48 hours
⅔ c. yellow mustard seeds
½ c. brown mustard seeds
1½ c. apple cider vinegar
2 cloves garlic, minced
ADD water, or vinegar, if needed, to keep the seeds moist. Stir once a day.
PUT soaked mixture into a blender with:
2 tsp. salt, 1 tsp. each sugar & turmeric
MIX 5-6 minutes until consistency is creamy; adding more water, if needed. Store in the refrigerator.



VARIATIONS: ADD any of these to the basic recipe for flavored mustard

2-3 tsp. prepared horseradish sauce.

1 c. oil packed sun dried tomatoes & 1 T. dried basil.

Substitute rice vinegar and add ¼ c. each-soy and chili sauces, 1 T. Worcestershire sauce & 2 T. sesame oil.

½ c. brown sugar, 1 T. Worcestershire sauce.

½ c. each- fresh cilantro & toasted pine nuts, 1 tsp. oregano

2 T. pimentos, 1 T. canned chilies, 1 jalapeño
(de-seeded) 2 tsp. each- cumin, red pepper flakes.






PASTA

PUT on a clean countertop in a mound:
2 c. all purpose flour

MAKE a well in the center and ADD:
2 large eggs

BEAT eggs well with a fork then ADD:
2 T. water

Continue to mix the flour into the eggs. ADD another
1 T. of water and continue stirring until all of the flour is moistened. Add more water, if needed, to make a firm dough.

KNEAD the dough about 10 minutes until it is smooth and non-sticky in texture.

PUT a bowl over the dough and let it rest 30 minutes.

DIVIDE dough into fourths then roll and cut into desired style. If using a pasta machine, follow its directions.

Use noodles fresh or dry them by laying them on a cookie rack or the oven rack and letting them air dry.

STORE unused noodles in a plastic bag in the refrigerator for a couple of days or in the freezer for a month.








PERFECT BROWN RICE
TO MAKE 4 c. OF COOKED RICE

PUT in a deep saucepan that is on medium heat:
1½ c. *long grain brown rice

POUR on top of rice and mix well:
1 large egg, beaten

STIR until all the rice kernels are dry and separated.

ADD and bring to a boil:
3½ c. water or stock
1 T. vegetable oil
tsp. salt (or to taste)

COVER tightly and bake in the oven at 350° for 1 hour. Don’t disturb or stir. When finished, fluff the rice with two forks.

NOTE: Cooked rice freezes and thaws real well.

*short grain brown rice is puffier and stickier and is best for desserts like rice pudding.

RICOTTA CHEESE

PUT in a clean 4 qt. saucepan:
1/2 gallon whole milk
1/4 t. salt (optional)

BRING milk to 180-185 degrees. Take off heat.

POUR in 8 t. plain white vinegar.

STIR milk until it starts to curdle then cover pan with a clean dish cloth and let sit until cooled.

STRAIN curds through clean cheesecloth that has been put into a colander, catching the whey in a bowl underneath. Squeeze as much of the liquid out of the curds by hand. You should have about 2c. of Ricotta cheese.

PUT Ricotta cheese in a glass container in the refrigerator and enjoy in Lasagna, crepes, pies...or put on top of berries, pancakes, burritos, it is versitile.
Use the leftover whey as an ingredient when making soups, yogurt, gravy...I put dry milk in it and make more ricotta, what a deal!









ROASTED PUMPKIN SEEDS
A great source of protein

SAVE AND CLEAN THE SEEDS FROM A PUMPKIN or any winter squash; discarding any misshapen or damaged seeds.

SOAK the cleaned seeds in salted water overnight.

DRAIN seeds and spread out on a lightly oiled cookie sheet.

ROAST in the oven at 250° for about 1 hour or until a seed, when tested, will crack easily between your teeth and the meat is crunchy.

NOTE – The seeds can be dry roasted in a heavy frying pan on low heat. Put a little soy sauce on just before they are crunchy, if desired, and stir constantly.

Let seeds cool then put into an airtight jar or plastic bag.













ROSE HIP CONCENTRATE
A NATURAL SOURCE OF VITAMIN C

IN LATE AUTUMN OR EARLY WINTER PICK ROSE HIPS

WASH the hips and cut off the stems and fuzzy ends.

PUT the hips in water just to cover and simmer until they are soft. Add more water, if needed. Let softened hips sit overnight to cool.

PUT the softened hips with their water in a blender.

ADD 2 T. lemon juice per pint of hips. Blend until smooth.

POUR the mixture into an ice cube tray and freeze.

Use ‘Hip cubes’ in juice or tea.














SALSA

FRESH SALSA: Enough to make 1 quart
PUT INTO A BLENDER:
1 dried Pasilla pepper, heated in fry pan
1 red or green bell pepper, de-seeded
6-8 Roma tomatoes, quartered
1 medium sweet onion, chopped
1 small jalapeño pepper, de-seeded
Juice of one small lime
¼ c. each- fresh cilantro & basil, chopped
1 c. canned tomatoes with sauce
2 tsp. each-chili powder, cumin, & paprika
½ tsp. black pepper
2 tsp. salt (or to taste)

PULSE on low a few times to chop and mix, but don’t purée. Store covered in the refrigerator.

VARIATION:
COOKED SALSA
PUT the dried Pasilla pepper (de-seeded) in a large fry pan and heat it up. ADD the rest of the FRESH SALSA ingredients and cook until all the veggies are soft. Then put all into the blender and pulse a few times until barely puréed.








TARTAR SAUCE
Use with seafood
COMBINE:
½ c. mayonnaise
¼ c. plain yogurt or sour cream
2 T. sweet pickle relish
1 T. each-onion & garlic powders
1 tsp. each- salt, dry mustard
1 T. fresh parsley, chopped
1 T. prepared horseradish sauce









YOGURT

I make my yogurt in a 1 quart thermos:
FILL the thermos with hot water while you make the yogurt mixture:

HEAT 3 c. 2% or whole milk to 90-100 degrees.

TAKE off heat and STIR in 1/4-1/2 c. commercial yogurt. Be sure to use a yogurt containing live cultures...acidipholus etc.

POUR hot water out of thermos then pour warm innoculated milk in. Put on the cap and let sit overnight or at least 4 hours.

POUR yogurt from thermos (it will be soft in texture) into a bowl and refrigerate. Yogurt will set up more as it cools.

Enjoy yogurt in and on many things. Use for an ingredient in dips, salad dressings, pie fillings, smoothies, frozen treats, and anywhere you would use sour cream.















YOGURT SAUCES
Use these sauces with Naan bread and Asian dishes.

CUCUMBER RIATA
PUT together in a blender: Blend coarsely:
½ cucumber, peeled
1 fresh green chili, de-seeded and chopped
1¼ c. plain yogurt
¼ tsp. salt
¼ tsp. cumin



SPICED YOGURT
PUT together in a blender: Blend until smooth
2 c. plain yogurt
½ tsp. ground fennel
½ tsp. sugar
¼ tsp. salt

COOK in 4 T. vegetable oil just until chili turns dark:
1 dried red chili
½ tsp. mustard seeds
¼ tsp. ground cumin
4-6 curry leaves
⅛ tsp. turmeric

POUR fried mix over yogurt, mix together. Chill.